Kanjeevaram/Kanchipuram Idlies
Kanjeevaram/Kanchipuram idlies are tempting south Indian idli with a blend of pepper, cumin seeds and ginger.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zaykakatadka.com.
Cooking tools:
- Idli steamer
- Idli mould
- Mixing bowl
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spoon
- Plate
Ingredients
- Oats -1 cup
- Sooji/semolina - 1 cup
- Salt - as per taste
- Curd - 2/3 cup (optional)
- Oil - 1 tbsp
- Mustard/Rai - 1 teaspoon
- Urad dal - 1 teaspoon
- Bengal gram/channa dal -1 teaspoon
- Black Pepper- 1 teaspoon, crushed
- Cumin seeds/jeera - 1 teaspoon
- Ginger - grated 1 teaspoon
- Heeng/asafoetida - 1/4 teaspoon
- Green chillies - 1-2 finely chopped
- Cashew nuts - 10 break it into 2-3 pieces (optional)
- Curry leaves - few tender ones
- Turmeric powder - a pinch (for the golden colour)
- Coriander leaves - 2-3 tablespoon finely chopped
- Water - as needed
